Kannamma Cooks

Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.

  • Home
  • Recipes
  • Kongunadu Recipes
  • KC Videos
  • Contact
  • Buy Online

search the site

SEARCH Categories

Agathi Keerai Poriyal Recipe, Agathi Keerai Stir-fry

September 7, 2015 by Suguna Vinodh Leave a Comment

Jump to Recipe·Print Recipe

Agathi-Keerai-poriyal-Tamilnadu-style-leaves

Agathi Keerai poriyal அகத்தி கீரை with coconut. Easy and healthy to do side dish for lunch. South Indian Tamilnadu style recipe. With step by step pictures.

Agathi Keerai is a highly regarded green in Tamil cuisine as it has lots of health benefits. There are two theories as to why its called as Agathi. It is believed to be named after the Sage Agathiyar / Agasthya. Sage Agasthya is often considered as the father of traditional Indian Medicine. Agathiyar(அகத்தியர்) in Tamil means one who is focused inward. Agam in tamil means inner place.
The other theory is that the name can be split in Tamil as Agam + thee = agathi. Agam means inner place. “Thee” means fire. So agathi is considered to be a substance that keeps the heat of the body in balance. These leaves are used extensively for its healing properties. It is called as Agathi keerai அகத்தி கீரை in Tamil, Avisi Koora in Telugu, Agase Soppu in Kannada and gaach-munga in Hindi. The leaves are slightly bitter but tastes really well with the added coconut.

Agathi-Keerai-poriyal-Tamilnadu-style

There are many agathi keerai recipes. Here is how to do a simple Tamilnadu style agathi keerai poriyal – stir fry recipe. First, remove the leaves from the stem of the keerai. Just pull the leaves from the stem downward like below and it will easily come off. Discard the stem.

Agathi-Keerai-poriyal-Tamilnadu-style-clean agathi

Soak the leaves in plenty of water for 10 minutes to get rid of the fine dust and sand. Wash it several times in running water. Drain the water and set aside.

Agathi-Keerai-poriyal-Tamilnadu-style-wash agathi

Heat oil in a pan until hot. Add in the mustard seeds and the urad dal. Wait for the mustard seeds to splutter and the urad dal to brown. Add in the finely chopped onions, salt and the chopped green chillies. Fry till the onions are soft.

Agathi-Keerai-poriyal-Tamilnadu-style-fry-onion

Add in the agathi leaves and cook for 10 minutes in medium flame until the leaves are soft and cooked. Add a little water (about 1/4 cup ) while cooking if necessary.

Agathi-Keerai-poriyal-Tamilnadu-style-cook-spinach

Add in the fresh shredded coconut and fry for a minute. Switch off the flame.

Agathi-Keerai-poriyal-Tamilnadu-style-coconut

Serve Agathi keerai for lunch with rice, sambar and rasam.

Agathi-Keerai-poriyal-with-coconut

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Agathi-Keerai-poriyal

Agathi Keerai Poriyal Recipe


  • Author: Kannamma - Suguna Vinodh
  • Total Time: 35 mins
  • Yield: 4 1x
Print Recipe
Pin Recipe

Description

Agathi Keerai அகத்தி கீரை Poriyal with coconut. Easy and healthy to do side dish for lunch. South Indian Tamilnadu style recipe.


Ingredients

Scale
  • 250 grams Agathi Keerai
  • 2 teaspoon peanut oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon split urad dal
  • 1 onion, finely chopped
  • 3 green chillies, chopped
  • 1 teaspoon salt
  • 1/2 cup fresh shredded coconut

Instructions

  1. First, remove the leaves from the stem of the keerai. Discard the stem. Soak the leaves in plenty of water for 10 minutes to get rid of fine dust and sand. Wash it several times in running water. Drain the water and set aside.
  2. Heat oil in a pan until hot. Add in the mustard seeds and the urad dal. Wait for the mustard seeds to splutter and the urad dal to brown. Add in the finely chopped onions, salt and the chopped green chillies. Fry till the onions are soft.
  3. Add in the agathi leaves and cook for 10 minutes in medium flame until the leaves are soft and cooked. Add a little water (about 1/4 cup ) while cooking if necessary.
  4. Add in the fresh shredded coconut and fry for a minute. Switch off the flame.
  5. Serve Agathi keerai for lunch with rice and a side dish of sambar and rasam.
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Side dish for Lunch
  • Cuisine: South Indian, Tamilnadu

Did you make this recipe?

Tag @kannammacooks on Instagram and hashtag it #kannammacooks

agathi

← Previous Post Avarakkai Poriyal with Coconut – Broad Bean Stir-fry
Next Post → Set Dosa, Home made set dosa batter, Set dosa recipe

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

Connect With Me : FacebookInstagramTwitter

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Download our App today!!!

Android app
iOS app

Categories

  • Air Fryer Recipes (18)
  • All Day Breakfast (33)
  • Appetizers / Tea Time snacks (106)
  • Asian Flavors (49)
  • Baking (53)
  • Barbecue (3)
  • Basics (13)
  • Biryani (29)
  • Bread / Buns / Quiche (19)
  • Brownies/Blondies (2)
  • Cakes / Pastries / Tart (18)
  • Chettinad Recipes (36)
  • Chicken Recipes (63)
  • Combo Meals (3)
  • Cookies / Biscuits (10)
  • Dal/lentil Recipes (82)
  • Dips, Salsa, and Sauces (7)
  • Dumpling / Kozhukattai / idiyappam Recipes (19)
  • Egg Dishes (36)
  • Equipment (1)
  • Fish / Seafood Recipes (51)
  • Gluten Free (16)
  • Healthy Meals (21)
  • Healthy zero oil snacks (2)
  • Home Improvement (1)
  • Home Remedy (5)
  • Hong Kong Life (3)
  • Idli-Dosa-Paniyaram varieties (53)
  • Indian Recipes (585)
  • Italian-Continental (19)
  • Juices / Mocktail (5)
  • Kitchen How to's (13)
  • Kongunadu Recipes (104)
  • Kurma Dishes (53)
  • Lunch Box Ideas (36)
  • Masala Powder/Chutney Powder/Pastes (19)
  • Middle Eastern Recipes (4)
  • Millet Recipes (19)
  • Misc (54)
  • Movie/Celebrity Inspired Recipes (4)
  • Muffins (5)
  • Mutton Recipes (29)
  • Non Veg Recipes (133)
  • North Indian Gravies (19)
  • OPOS / Easy Cooking / 10 minutes cooking (24)
  • Pachadi Recipes (2)
  • Parotta (3)
  • Pickles (4)
  • Poriyal – Stir-fry (64)
  • Rasam Varieties (17)
  • Recipes (768)
  • Research work (2)
  • Rice Dishes (52)
  • Roti / Chapati / Paratha (18)
  • Salad (4)
  • Sandwiches & Burgers (11)
  • Soups and Broth (23)
  • South Indian Chutney (66)
  • South Indian Kulambu / Sambar (59)
  • Sweets and Desserts (50)
  • Tea / Coffee (8)
  • Tips and Tricks (5)
  • Travel (3)
  • upma / kali (5)
  • Whole Grain Vegan Recipes (23)

Archives

(c) Copyright 2022 Kannamma Cooks | Privacy Policy | Hosting and Customization by Best Hosting And Design